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Dusty Old Thing

Looking for a dish that has great “wow” factor, but doesn’t take a ridiculous amount of time and energy to make? Beef Wellington is a delicious meal in and of itself. Cloaked in mushrooms and prosciutto, and then baked inside a puff pastry crust, this meal takes the cake and will impress whomever you’re serving you’ll even be impressed, yourself! Since it does require some thought and attention, this is an excellent choice for a special occasion or celebration; brush up on your rolling and wrapping skills, because that’s really the only special touch this dish requires!

Beef Wellington

Serves 4

Ingredients

1 pound beef tenderloin

1 pound cremini mushrooms

1 sheet frozen puff pastry, thawed

6 slices prosciutto (thinly sliced)

2 egg yolks, lightly beaten

3 tablespoons Dijon mustard

3 tablespoons extra-virgin olive oil, divided

1 tablespoon milk

salt and freshly ground pepper, to taste

Directions

Preheat oven to 400º F.

Place mushrooms in food processor and pulse until a semi-smooth paste forms.

In the same pan, heat remaining 1 tablespoon olive oil over high heat. Add beef, seasoned with salt and pepper, and brown on all sides. Once you’ve placed the beef in the pan, don’t move it until it’s well seared.

Set the beef aside and brush it all over with Dijon mustard.

Lay out a sheet of plastic wrap and place prosciutto, overlapping, on top of it.

Spread mushroom paste on top of the prosciutto and place beef on top of the paste.

Pick up the short edge of plastic wrap that’s closest to you and lift if up and over the meat. Separate the prosciutto from the plastic wrap (so you don’t accidentally wrap the plastic) and roll it over itself. Tuck in the sides of prosciutto and finish wrapping beef.